Mexican Chocolate Cupcakes with Cinnamon Frosting

Mexican Chocolate Cupcakes with Cinnamon Frosting

Based on 0 ratings

"Bringing a taste of sweet Ceylon Cinnamon and a spicy Mexican cayenne pepper flavour to these cupcakes."

Difficulty

Medium 👍
40
min.
Preparation
20
min.
Baking
20
min.
Resting

Ingredients

Servings2
25⅞ g
plain flour
tsp
cayenne pepper
tsp
ground cinnamon
¼ tsp
baking soda
tsp
salt
14⅛ g
unsalted butter
27⅞ g
granulated sugar
3⅓ g
sweetened cocoa powder
eggs
8⅓ ml
vegetable oil
tsp
vanilla extract
20⅞ ml
warm water
25 g
powdered Sugar
12½ g
unsalted butter
¼ tsp
vanilla extract
tsp
ground cinnamon
  • Step 1/12

    Sift the flour in a bowl and combine cayenne pepper, ground cinnamon, salt and baking soda and set aside.
    • 25⅞ g plain flour
    • tsp cayenne pepper
    • tsp ground cinnamon
    • ¼ tsp baking soda
    • tsp salt

    Sift the flour in a bowl and combine cayenne pepper, ground cinnamon, salt and baking soda and set aside.

  • Step 2/12

    Cream together butter and sugar, until light and fluffy.
    • 14⅛ g unsalted butter
    • 27⅞ g granulated sugar

    Cream together butter and sugar, until light and fluffy.

  • Step 3/12

    Add the eggs and continue beating the mixture, till combined.
    • eggs

    Add the eggs and continue beating the mixture, till combined.

  • Step 4/12

    Add the vegetable oil and vanilla extract and continue beating.
    • 8⅓ ml vegetable oil
    • tsp vanilla extract

    Add the vegetable oil and vanilla extract and continue beating.

  • Step 5/12

    • 3⅓ g sweetened cocoa powder
    • 20⅞ ml warm water

    Dissolve the cocoa powder in warm water.

  • Step 6/12

    Alternatively add spoonfuls of the flour mixture and dissolved cocoa into the cake batter and combine well.

    Alternatively add spoonfuls of the flour mixture and dissolved cocoa into the cake batter and combine well.

  • Step 7/12

    Preheat the oven to 180°C (160 fan oven) and line cupcake tray with cupcake cases.

  • Step 8/12

    Spoon in the batter to the cupcake cases (fill halfway through, as the batter rises when baking).

    Spoon in the batter to the cupcake cases (fill halfway through, as the batter rises when baking).

  • Step 9/12

    Bake for 15-20 minutes, or until a toothpick is inserted and comes out clean.

  • Step 10/12

    Once baked, place the Cupcakes in a cooling rack to cool.

  • Step 11/12

    • 25 g powdered Sugar
    • 12½ g unsalted butter
    • ¼ tsp vanilla extract

    Make the icing: cream together the butter and power sugar (depending on the quantity and consistency, change the amount of butter and powdered sugar).

  • Step 12/12

    Mix in the vanilla extract and ground cinnamon (quantity of Cinnamon dependent on your taste preference) and spoon in or pipe the icing to the cupcakes.
    • tsp ground cinnamon

    Mix in the vanilla extract and ground cinnamon (quantity of Cinnamon dependent on your taste preference) and spoon in or pipe the icing to the cupcakes.

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